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1 cup Onions, Chopped
1 cup Green Pepper, Chopped
1 cup Celery, Chopped
4 cup Eggplant, Peeled & Finely Diced
2 Garlic Cloves, Crushed
2 tablespoon Butter
1 pound Shrimp, Peeled & Deveined
2 cup Rice, Cooked
1 tablespoon Worcestershire Sauce
2 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Thyme
¾ cup Mayonnaise
1 cup Bread Crumbs
In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp tender. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with buttered soft bread crumbs. Bake in preheated 350f oven 45 minutes.
1 cup Green Pepper, Chopped
1 cup Celery, Chopped
4 cup Eggplant, Peeled & Finely Diced
2 Garlic Cloves, Crushed
2 tablespoon Butter
1 pound Shrimp, Peeled & Deveined
2 cup Rice, Cooked
1 tablespoon Worcestershire Sauce
2 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Thyme
¾ cup Mayonnaise
1 cup Bread Crumbs
In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp tender. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with buttered soft bread crumbs. Bake in preheated 350f oven 45 minutes.
